The Big Tzimmes For Passover

• 4 to 6 carrots
• 4 sweet potatoes (about 2 pounds)
• 1 cup bite-size pitted dates (about 6 ounces)
• 1 cup dried apricots (about 5 ounces)
• 1 medium apple, sliced (optional)
• 1/2 cup dried cherries (Michigan-style and optional)
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 2 tablespoons fresh-squeezed lemon juice
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/4 cup fresh orange (processed with rind)
• 1/2 teaspoon salt
• 1/4 cup fresh parsley, chopped

1. Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
2. Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots.
3. Melt butter in a saute pan, add fruit, brown sugar, maple syrup, orange juice and simmer for a minute or two, just until the mixture is heated. Mix with potatoes and carrots. Add remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
4. Cover and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

carrots, sweet potatoes, bitesize pitted dates, apple, cherries, olive oil, brown sugar, freshsqueezed lemon juice, maple syrup, cinnamon, fresh orange, salt, fresh parsley

Taken from food52.com/recipes/16721-the-big-tzimmes-for-passover (may not work)